If you’ve wanted to make an authentic German cheesecake in America, the main ingredient has been almost impossible to find without getting a special order of it online. Quark (pronounced “kvark”) is a German staple that not only makes for a delicious cheesecake but is a healthier snack alternative to cottage cheese or Greek yogurt. Germans who have made their new home in the US have craved the taste of this homeland treat, and starting this spring, a new startup company in Southern California is going to put an end to their wait.
Elli Quark showed off their German-style Quark cheese during the Natural Products Expo West show in Anaheim last month after the founder set out to find a healthy snack that wasn’t filled with salt or sugar. Founder Preya Patel Bhakta had a nutritionist recommend cottage cheese, but was put off by the excessive amounts of salt and did not care for the texture. Greek yogurt has also been a favorite among people looking to eat healthier, but uses a large amount of sugar to enhance the flavor.
After making some modifications to cottage cheese, Preya thought that there had to be something similar to what she made already on the market. It turns out that what she had created was very close to the popular German Quark cheese. Since there are not many options for getting this cheese in the US, she headed out to Germany to sample the variety and get a better idea on how the cheese is made.
Due to the differences in the cows milk between the two countries, the manufacturing process of Elli Quark cheese had to be modified slightly. But after hearing the response from Germans visiting their booth at last month’s Expo, it seems that the difference is unnoticeable.
Starting this month, Elli Quark will be rolling out to stores selling natural products around the country. The 80-90 calorie snack will initially be available in five different flavors (plain, strawberry, lemon, red velvet, and pineapple) and will be found next to the cottage cheese section in the diary aisle. While this isn’t the first attempt to bring German Quark cheese to market in the US, some good marketing and product placement on the shelf can make a difference.
Sources: Food Navigator-USA, Elli Quark
Article Source: German Pulse
German Pulse is a new online magazine for the German-American community where you can find the latest news, reviews, events, businesses, and so much more.
website | twitter | Facebook
- Back on the food-wagon (juliabinta.wordpress.com)
- Quark, Quark, Quark (the100poundchallenge.wordpress.com)
- Quirks and Quark (roxseedsandsoil.wordpress.com)
Did our previous post showcasing German Christkindel Markets get you in the mood of some real traditional ‘Glühwein’ (mulled red wine)?
Then check out our new recipe for this Christkindel Market tradition, by our guest writer GabrieleUtz . Just imagine walking through the fresh snow with a nice hot cup of ‘Glühwein’ and a handful of warm chestnuts! Those are some delicious winter holiday memories…
Happy Third of Advent!
Authentic German ‘Gluehwein’ or Mulled Wine
2 liter red wine
3/4 l brown rum, 40% - optional
sugar as needed
1-2 orange, organic, blood oranges are good too
1-2 lemons, organic
1 cinnamon stick
1 vanilla bean
5 cloves and 1 star anise
- Heat the wine in a big pot but don’t bring it to a boil; heat it on low temperature.
- Remove seeds from lemons and oranges.
- Cut the orange and lemon with the peel in slices or quarters, add them to the wine with the cloves. Keep it on low temperature and let it simmer.
- Cut vanilla bean open and add the seeds to the wine.
- Add 2/3 of the rum – the rum adds a nice taste to the wine but also makes it stronger, so you can add just a little bit or don’t add it at all.
- Let it simmer until the oranges and lemons are getting very soft- for about 1-1.5 hours; take out a piece of lemon and check if you can take it off the peel. The wine should color it red until to the peel.
- Stir frequently.
- Wash some bottles with hot water.
- Take out the fruit and cloves or pour it through a strainer.
- Press remaining juice out of the fruit and add it to the wine. If you like your can puree the fruit without the peel and add it to the wine aswell, that makes it thicker.
- Heat it again and add remaining rum and sugar – don’t bring it to a boil!
- Fill it hot in bottles and close it right away, or keep it warm for your guests.
The wine can be kept for several months in the bottles if well closed.
MyBestGermanRecipes is the creation of Gabriele Utz. Interested in cooking and baking ever since she can think of she now has turned her passion into reality, and has started an online cookbook with authentic German recipes in 2010. The website offers more than 300 original German recipes.
Dropping of my son at Cal Berkeley and helping him “move in” was a great way for me to get acquainted with the Berkeley neighborhood. My heart did a happy leap when I found German Brezen (Pretzels) right on University Ave. ! The quaint little bakery “OctoberFeast“ has much more to offer then just to make Pretzel lovers content. One can find a wonderful, delicious selection of different gourmet breads, tempting croissants and of course tasty pretzels. But that’s not all. If one prefers to bake their own bread, OctoberFeast has an assortment of organic flours to choose from.
Should you not find yourself in the area of Berkeley’s University Ave., OctoberFeast is also present at farmer’s markets in Northern California. To find out more, check out their website and definitely pay them a visit, when in the area.
Open: Monday – Friday: 8am – 6pm, and Saturday: 9am – 3pm
OctoberFeast Bakery – German, Bavarian Breads
1954 University Ave
Posted in German Foods & Markets, Life in California, LifeStyle
Tagged Berkeley, Deutsches Essen in Kalifornien, Food for German ex-pats, German Bakery, German food, German foods in California, Germans in California, OctoberFeast Bakery, United States